Best Ricotta And White Bean Salad Recipes

GREEN BEAN, WHITE BEAN, BASIL AND RICOTTA CHOPPED SALAD

Green Bean, White Bean, Basil And Ricotta Chopped Salad image

Provided by Amanda Hesser

Categories easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Sea salt
2 large handfuls haricots verts, trimmed
1 1/2 tablespoons rice wine vinegar
3 tablespoons grapeseed oil
3/4 cup cooked navy beans
1/2 cup fennel, cut in 1/4-inch cubes
1/2 cup chopped watercress
1/2 cup chopped green curly leaf lettuce or red leaf lettuce
2 tablespoons coarsely chopped basil
1/3 cup ricotta salata, shaved into irregular 1-inch shards with a vegetable peeler
4 chive flowers, broken into pieces, or 1 tablespoon chives in 1/2-inch slices
Pumpkinseed oil, for sprinkling

Steps:

Bring a large pot of generously salted water to a boil. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes. Drain, then cool under cold running water. Cut into 1-inch pieces (there should be about 1 cup). Set aside.
In a small bowl, whisk together vinegar and a large pinch of salt. Slowly whisk in grapeseed oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste, and adjust seasoning. Let sit for 15 minutes, then toss, and adjust seasoning once more. Sprinkle a little pumpkinseed oil over it, and serve.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 269 milligrams, Sugar 3 grams

RICOTTA AND WHITE BEAN SALAD

Ricotta and White Bean Salad image

Make and share this Ricotta and White Bean Salad recipe from Food.com.

Provided by DrGaellon

Categories Beans

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 (19 ounce) can cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/4 cup pitted kalamata olive, cut in half
1/4 cup flat leaf parsley, roughly chopped
1 -2 small red chile, thinly sliced
1 cup cherry tomatoes, halved
salt, to taste
ground black pepper, to taste
1/4 lb fresh ricotta
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar

Steps:

Combine beans, onions, olives, parsley, chilis, tomatoes, salt and pepper in a bowl; toss to combine. Top with dollops of fresh ricotta.
Whisk oil and vinegar together and drizzle over salad.

Nutrition Facts : Calories 503.9, Fat 24.6, SaturatedFat 7.3, Cholesterol 29, Sodium 980.5, Carbohydrate 50.5, Fiber 16.9, Sugar 9.8, Protein 22.3